Stilton Cow's Cheese Wedge 250 GR, Aged

Stilton Cow's Cheese Wedge 250 gr, Aged

Discover: Stilton Cow's Cheese Wedge 250 gr, Aged

Stilton Cheese is an unmistakable English blue cheese, made from pasteurized cow's milk . Its texture is creamy , yet firm, and it has an intense flavor with earthy and spicy notes that are balanced by a slight sweetness . Its natural rind protects the ivory-white interior with bluish veins. Enjoy its penetrating aroma that reflects its maturation of several weeks .

Use and Pairings: Stilton Cow's Cheese Wedge

This cheese is perfect to accompany a variety of foods and drinks. Here are some suggestions:

• Pair with robust red wines such as Port or Madeira.
• Pair it with nuts and fresh grapes for a perfect contrast of textures and flavors.
• Serve it in savory pies or salads to add a gourmet touch.
• Enjoy it with crackers and artisan breads .

Production, Maturation and Marketing

Stilton Cheese is made using an artisanal process that begins with high-quality pasteurized cow's milk . After coagulation and molding, it undergoes maturation for at least 4 to 8 weeks under controlled conditions, allowing it to develop its characteristic spicy flavor and penetrating aroma. It meets the highest quality standards to guarantee a gourmet product in every wedge.

History and Origin of Stilton Cheese

Stilton Cheese is one of the great treasures of British cheesemaking tradition. Produced in just six dairies, our range comes from Colston Bassett , one of the smallest and most prestigious dairies in Stilton. The milk used comes from five local farms that have been working with the dairy since the 1920s.

Colston Bassett Stilton follows a unique traditional method: the curd is removed by hand, allowing for a more delicate treatment that preserves its structure, resulting in an incredibly creamy texture when the cheese has reached its optimum point of ripeness.

We use animal rennet to ensure a fuller texture and a deeper, more complex flavour . Plus, the best Stilton is made from summer milk, giving it an even more exceptional flavour.

Characteristics:

• Maturation: 4 to 8 weeks
• Milk: Pasteurized cow
• Intensity: Strong
• Bark: Natural, not edible
• Coagulation type: Enzymatic
• Rennet: Animal
• Region: Derbyshire, England
• Conservation temperature: 2ºC to 6ºC